Knead flour, 180 g water and 1 g salt for 10 minutes into a smooth firm dough. Cover and rest for 20 minutes.

Ingredients

• 320 gWheat flour, white, all-purpose, unenriched
• 180 gBeverages, water, tap, drinking
• 600 gBeef, ground, 80% lean meat / 20% fat, raw
• 250 gCabbage, common (danish, domestic, and pointed types), freshly harvest, raw
• 150 gOnions, raw
• 20 gGinger root, raw
• 15 gGarlic, raw
• 25 gSoy sauce made from soy and wheat (shoyu), low sodium
• 2 gSalt, table
• 1,000 gBeverages, water, tap, drinking not counted – removed

Method

1. Knead flour, 180 g water and 1 g salt for 10 minutes into a smooth firm dough. Cover and rest for 20 minutes.
2. Shred cabbage very finely and chop onion, ginger and garlic. Keep cabbage in the filling; its small pieces cook during steaming and no ingredient is discarded.
3. Thoroughly mix beef mince, cabbage, onion, ginger, garlic, reduced-sodium shoyu and the remaining 1 g salt in a bowl until the filling is even.
4. Divide dough into 24 equal pieces and roll each into a 9 cm round. Divide all filling evenly among the 24 pieces (about 44 g each), pleat the edge and seal tightly.
5. Put 1,000 g water in a steamer, bring it to a boil and wet the steaming insert lightly. Steam momo over boiling water for 14 minutes until filling reaches 72 °C; discard the steamer water afterwards.